Black Bean Soup
Ready In: 2 hrs 50 mins
Serves: 8-10
Ingredients
- 2 tablespoons olive oil
- 1 cup sweet onion, diced
- 3⁄4 cup celery, diced
- 1⁄2 cup carrot, diced
- 1⁄3 cup green bell pepper, diced
- 2 tablespoons garlic, minced
- 3 (19 ounce) cans black beans, strained
- 3 1⁄2 cups chicken broth
- 2 tablespoons apple cider vinegar
- 2 teaspoons chili powder
- 1⁄2 teaspoon cayenne pepper
- 1⁄2 teaspoon cumin
- 1⁄2 teaspoon black pepper
- 1⁄4-1⁄2 teaspoon hickory liquid smoke
Directions
- In a large sauce pan add the first 6 ingredients and cook on low - med heat for approx 15 minutes or until onions become translucent. You just want your veggies soft, not browned.
- In a food processor or with and immersion blender puree 3 cups of your black beans into a food processor with 1 cup of chicken broth. You want this mixture to be smooth.
- Once the first two steps are complete, mix all of the ingredients together including cooked veggies and pureed mix. Bring your soup to a boil and reduce to low. Continue to simmer this for 1 1/2 - 2 hours or until desired thickness.
- Can be serve with a dollop of sour cream or can even be used cold/warm on nachos. Enjoy!
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